Identification of animal species in heat treated muscle homogenates using the polymerase chain reaction

The possibility of identification of animal species in pasteurized
and sterilized muscle homogenates was studied. Homogenates
consisted of beef, pork and chicken meat, mixed in equal amounts.
Nitrite salt and polyphosphates were also added. Heat treatment
included pasteurization at temperatures of 80oC, 90oC and 100oC, while
sterilization was performed at temperatures of 110oC and 121oC,
respectively. Animal mitochondrial DNA was isolated from the samples
and the target gene was subsequently amplified by PCR. The presence
of species-specific bands indicated respective animal species in
homogenates. The results showed that it was possible to identify the
most common domestic animal species in heat treated muscle
homogenates.